Name: Mediterranean Quinoa Pilaf with Chickpeas & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: US
Ingredients: 4 cups chicken stock (or vegetable stock for a vegan option); 2 cups quinoa, rinsed; 2 tablespoons extra virgin olive oil; 1 pound asparagus, trimmed and chopped into 1-inch pieces; 2 green bell peppers, cored, seeded, and chopped; 1 red onion, peeled and chopped; 1 (14.5 ounce) can chickpeas, drained and rinsed; 2 tablespoons high-quality balsamic vinegar; 1 tablespoon fresh lemon juice; Sea salt and freshly ground black pepper to taste; Additional balsamic vinegar for drizzling (optional)

A vibrant and wholesome pilaf, brimming with fresh vegetables and protein-packed chickpeas. This gluten-free delight is equally satisfying as a hearty side dish or a light yet complete vegetarian main course.

Follow The Directions

01

Step

Combine chicken stock and rinsed quinoa in a medium saucepan. Bring to a rolling boil over high heat. (2 minutes)

02

Step

Once boiling, reduce heat to low, cover the saucepan tightly, and simmer gently until the quinoa is tender and the liquid is absorbed. (15 minutes)

03

Step

Remove from heat and let stand, covered, for 5 minutes to allow the quinoa to fully steam. (5 minutes)

04

Step

While the quinoa is cooking, heat olive oil in a large skillet or sauté pan over medium heat until it shimmers. (1 minute)

05

Step

Add chopped asparagus, bell peppers, and red onion to the skillet. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized. (6 minutes)

06

Step

Stir in the drained and rinsed chickpeas. (1 minute)

07

Step

Pour in 2 tablespoons of balsamic vinegar and cook, stirring frequently, until the vinegar has reduced and slightly thickened, glazing the vegetables and chickpeas. (4 minutes)

08

Step

Stir in fresh lemon juice, sea salt, and freshly ground black pepper to taste. (1 minute)

09

Step

Gently stir in the cooked quinoa, incorporating it evenly with the vegetables and chickpeas. (2 minutes)

10

Step

Before serving, drizzle with additional balsamic vinegar, if desired, for an extra layer of flavor.

For a nuttier flavor, toast the quinoa in a dry skillet for a few minutes before cooking.
Feel free to substitute other vegetables based on your preference or what's in season. Zucchini, mushrooms, or spinach would all be excellent additions.
If you prefer a more pronounced lemon flavor, add a bit of lemon zest along with the juice.
To make this a complete meal, consider adding grilled chicken, shrimp, or tofu.